Effect of Extrusion and Conventional Processing Methods on the Levels of Anti-Nutrients Factors and Digestibility of Bitter Vetch (Vicia ervilia) Seeds in Broilers
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Abstract:
Comparative effects of extrusion cooking and conventional processing methods (cooking and autoclaving) on anti-nutritional factors and subsequent effects on in vitro and in vivo digestibility of Vicia ervilia in broilers were investigated. Treatments had significant effect (P
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effect of extrusion and conventional processing methods on the levels of anti-nutrients factors and digestibility of bitter vetch (vicia ervilia) seeds in broilers
comparative effects of extrusion cooking and conventional processing methods (cooking and autoclaving) on anti-nutritional factors and subsequent effects on in vitro and in vivo digestibility of vicia ervilia in broilers were investigated. treatments had significant effect (p
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Journal title
volume 4 issue 4
pages 835- 842
publication date 2014-12-01
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